EASIEST BEEF AND BARLEY MUSHROOM SOUP

Photo by Carol Guilford

Marv’s deli is owned by Herman and Donna. Long have I looked for a good barley soup, flavorful, not too thick and, of course, easy. Donna's fills the bill.

Preparation Time: ½ hour

Cooking Time: 1 hour

1 cup pearl barley*

1 quart beef broth

  (organic is good; in a pinch look for broth with the least chemicals)

½ pound mushrooms

  Cook’s choice. I used baby Bellas. Clean them with a wet paper towel. Cut off the tough end of the root. Slice them on the diagonal.

1 cup peeled, chopped onion

1 cup peeled, diced carrots (about 3-4)

4 cloves garlic, peeled and chopped or sliced thinly

water

salt and pepper, to taste

1. Put barley, beef broth, mushrooms onion, carrots and garlic in a soup pot and simmer for one hour. I did not cover it. Checked it out and stirred occasionally.  Add water at the end, if soup is too thick. Salt and pepper to taste.

*The barley does need some attention.  I remembered what my mother did with it when she made vegetable soup.  Because the barley (as in a careless deli soup) can be gluey.  Put the cup of barley in a 2 cup measurer, cover with water, stir, pour off the water. Repeat 3 times.  Then, put the barley in a quart container, cover with 3 cups water and let let stand overnight. Refrigeration is not necessary.